2012 Deusyls de la Pèira, Vin de Pays de l'Hérault

The Peira white is an enticing blend of Viognier and Roussanne, two of the most potentially rich and aromatically explosive grapes in the canon. The risk, therefore, is of too much of a good thing, and it is therefore to the great credit of Messrs Dougan and Depierre that they do not over egg the proverbial and turn this into a pudding wine. They achieve this by allowing the deep limestone terroir full expression and by not stirring the lees during the elevage of this barrel-fermented cuvée.

The result entices, for sure, with aromatics of honeysuckle and spring flowers and a seductive palate which is dominated by notes of poached pear, soft tangerine and zesty spice.Simon Field MW – Wine Buyer

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Scores and Reviews

WA

94/100

WA - Tasted out of bottle, the 2012 Deusyls de La Pèira Blanc is a blend of Roussanne, Viognier and Marsanne that was fermented in concrete and aged in small barrels. Medium-bodied, pure, layered and elegant, with fabulous citrus blossom, white flowers, vanilla, creme and assorted toasty nuances, it’s a smoking white that deserves a classy meal. Enjoy it over the coming 2-4 years. Wine Advocate - #212 - April 2014

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The Producer

First planted by the Romans, these beautiful vineyards share the terrain with the Roquefort-producing sheep and the wild savagery of the garrigue. The ‘Domaine’ consist of a stone barn, its location almost exactly half way between the two great properties of Grange des Pères and Mas de Daumas Gassac.

Every single wine in the versatile Pèira portfolio is an absolute stunner; from the magisterial complexity of the white, Deusyls, through to the three reds which pretty much cover the spectrum of expectation from a great red wine; Les Obriers is fruity yet dense, Les Flors is rich yet magnificently intricate and La Pèiraen Damaisela is a terrific vin de garde, worthy of extended cellaring.

Other wines by this producer:

The Grape

With the exception of the wines from Condrieu and Château-Grillet virtually all Rhône Valley whites are made from blends.

In the north, the white wines of Hermitage, Crozes-Hermitage, St-Joseph, and St-Péray are produced from blends of Marsanne and Roussanne. Generally Marsanne is the dominant partner and it lends colour, body and weight to the blend, as well as richly scented fruit. Roussanne, a notoriously low yielder and pernickety to grow, produces intensely aromatic wines which contribute bouquet, delicacy and finesse to the blend.

Until about 15 years ago there was very little interest in southern Rhône whites as it was widely believed that the combination of dull non aromatic grapes and the baking summer heat meant quality wine production was nigh impossible. Since then the quality has improved markedly through the introduction of cool fermentation techniques and increased plantings of northern Rhône white grapes.

The base of many blends is still Grenache Blanc, a widely planted variety producing fresh wines with apple-like fruits, often with hints of aniseed. Ugni Blanc is still found in many blends, as is Clairette though their general lack of character and definition has led to a reduction in plantings. The future for southern Rhône whites appears to lie with Roussanne, Marsanne, and, increasingly, Viognier.

The Region

The Coteaux du Languedoc appellation is either a useful assemblage of the top enclaves in the Hérault department or an extremely unhelpful conglomeration of vastly different sub-regions which would be more helpfully categorised independently. Whatever one's opinion, it is not short of both significance and potential, running along the Mediterranean coast from Narbonne almost as far east as Nîmes, and covering over 10,000 hectares – as well as some of the most attractive and wonderfully-situated vineyards in France.

Several of its sub-appellations are fighting for full AC status, the most famous being La Clape, Picpoul de Pinet and Pic St Loup. Of the others, high quality wines are now being produced in, inter alia, Montpeyroux, Grés De Montpellier and Terrasses du Larzac. All the principle grapes are represented, with Carignan and Cinsault reduced to a maximum of 40 percent apiece to encourage more fashionable varieties, especially Syrah and Mourvèdre. The terroir is equally diverse, with limestone, schist, sand and clay all evidenced.